Redcurrant Jelly

Our 3 redcurrant bushes have yielded over 7lbs of fruit this year, the majority of which I have made into Jelly. Redcurrant Jelly is so easy to make and both my kids love it -

REDCURRANT JELLY

2lbs of Redcurrants

2lbs of Sugar

Place all the washed redcurrants in a large pan (don't worry about removing the stalks) and slowly bring to the boil pressing down on the redcurrants to release the juice. Once the redcurrants are cooked (takes about 10 minutes) add the sugar and still until it has all dissolved. After it has dissolved, bring to a rapid boil for 8 minutes and that's it!

To strain the jelly I initially tried using a jelly bag but this took far too long and the jelly was cooling in the bag so all I use now is 2 fine mesh sieves placed inside each other. This is far quicker, although the jelly is not as clear.

Finally pour the jelly into prepared jars (I put washed and dried jars and lids into a moderate oven for 5 minutes to sterilise them), cover with waxed discs (available from lakeland) and seal whilst still hot. Allow to cool and label.